Preheat your oven to 375°F (190°C).

Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a baking sheet to prevent sticking.

In a large bowl, combine the shredded chicken, ricotta cheese, 1/2 cup of Parmesan cheese, minced garlic, egg, Italian seasoning, salt, and pepper. Mix until well combined.

Spread a thin layer of the chicken mixture over each lasagna noodle, then roll them up tightly.

Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish.

Place the roll-ups seam side down in the baking dish. Pour the remaining marinara sauce over the roll-ups.

Sprinkle the mozzarella cheese and the remaining Parmesan cheese over the top.

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Garnish with chopped parsley before serving.

For a vegetarian version, replace the chicken with sautéed spinach or mushrooms. You can also experiment with different cheeses, such as Asiago or Gruyère, for a unique flavor profile. If you prefer a spicier dish, add a pinch of red pepper flakes to the chicken mixture. For those who enjoy a creamier sauce, consider adding a béchamel layer before rolling the noodles. This recipe is quite versatile, so feel free to adjust the herbs and spices to suit your taste.